History of rice noodles

The origin of rice noodles is for convenience. When the guests come, it is too slow to cook rice; Rice noodles are cooked and easy to cook and carry. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals will use "fried rice noodles" to entertain guests. According to records, the origin of the food "rice noodle" is that when the "Five Chaos" broke out, China people were still eating rice strips when they moved south to Fujian, Zhejiang and Jiangxi, which is today's rice noodle. Therefore, according to historical records, people in the north used to eat noodles and people in the south used rice to make noodles, which is the origin of rice noodles today. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province Province is famous for its Hsinchu rice noodles. Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into rich varieties, diverse tastes and complete styles. As thin as silver thread; There are even hollow rice noodles, such as Italian concentric rice noodles (flour products) and concentric rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper.

2. The history of Guangchang rice noodles is said to be the food produced by northerners who fled to the south during the Five Chaos in ancient China. There is also a saying that when Qin Shihuang occupied Guilin, soldiers from the north fought in Guilin and couldn't get used to rice from the south, so people at that time ground rice into flour and made noodles to ease the soldiers' homesickness.

Guilin rice noodles reached its peak in the Qing Dynasty and the Republic of China. In the Qing Dynasty, the fried powder in Xuanrongzhai, Guilin, the halogen powder in Huixianzhai and the soup powder in Yirongzhai all had their own unique skills, which attracted countless repeat customers. Miyake did not tear each other apart, but encouraged each other and went their own way. You sell soup powder and I sell marinated powder. You sell marinated powder and I sell fried powder. This is fair competition. Let's use our brains to innovate. Therefore, the allusion of "Sanzhai Da" still brought it into Tianjin.

Guilin rice noodles, later derived from cold salad, hot and sour powder, three fresh powder, beef brisket powder and so on, injected infinite vitality into rice noodles. Tolerance of Guilin rice noodles to Liuzhou snail powder and Guangdong rice rolls. Enriched the thick cornerstone of Guilin rice noodles. The topic of Guilin rice noodles for three days and six nights is endless.

Not to mention that when Li Zongren was the contemporary president, he sent a special plane to Guilin to ask for rice noodles to be sent to Nanjing for disaster relief. You can see that the old drunkard in Guilin asked for a bowl of rice noodles to send Huasan wine at eight o'clock in the morning and drank it until noon. There is an old saying: "I want to be an immortal when I am an emperor." With rice noodles and Huasan wine, I don't want to be a fairy. Rice noodle shops are everywhere in Guilin. Many people came to Guilin from other places to sell snacks. Only when they came did they know Guilin people's attachment to rice noodles, so they had no choice but to switch to selling rice noodles. Some people don't know the secret of cooking brine, thinking that brine is soy sauce and monosodium glutamate. People in Guilin eat this kind of rice noodles and vomit at every bite. In fact, it is not easy to be a real rice noodle chef. There are hundreds of cooking methods of Chinese food, and the ingredients of Guilin rice noodles use almost all the techniques of Chinese food, which is very interesting. If Guilin rice noodles are classics of cooking art, it is not fame at all.

I saw this passage in Guilin Rice Noodle Culture and Art Museum: "Guilin Rice Noodle is the originator of the world fast food industry; Guilin rice noodles are the representative of China food culture; Guilin rice noodles are a classic of cooking art; Guilin rice noodles are a witness to national integration. "

3. What is the history of rice noodles in Guilin? The legend of Guilin rice noodles has been told for many years, and no one has asked Chu, let alone studied it. Legend has it that Qin Shihuang sent Shi Lu to lead migrant workers to dig the Lingqu, and the Lingqu was completed. Accompanied by Prime Minister Lisi, Qin Shihuang toured Guilin's landscape incognito. His brother has a hobby. He likes to drink carp and fish belly wine. It's crisp. When I came to Lijiang River, I saw, Wow, the carp in Lijiang River can be lifted by hand. I was so happy that he patted the boatman and told him to get it at once, and gave him a large sum of money. I don't know how many carp it takes to fry a sea bowl in one meal. Qin Shihuang stayed in the upper reaches of Lijiang River for half a month and killed thousands of carp. Magikarp jumped into the Lijiang River and vowed to turn Qin Shihuang's cruise ship over and let him die! Hebo knew this warning and said that the emperor's things should not be tampered with. You should find another way quickly. Magikarp used his quick wits to make fish whiskers (rice noodles) and fish bellies (powder) from rice. Qin Shihuang ate it and was amazed. Since then, Guilin rice noodles have come out.

Later, Qin Shihuang "burned books to bury Confucianism" and became an eternal tyrant. The people didn't like him. He simply changed the legend of Guilin rice noodles into a young man who was ferrying on the taohuajiang and saved Magikarp from the Lijiang River. Magikarp asked him what he wanted in return. The young man is a dutiful son, saying that his old mother is ill and can't eat. Magikarp listened to him and taught him how to make rice noodles. After the old mother ate it, it was delicious and digestible, and she recovered. Because the young man is Yao, it is said that rice noodles were first made by Yao compatriots. In the past, there was always a wooden carp hanging on the embossed lattice window of the rice noodle workshop, which was based on these legends.

Legend belongs to legend. What kind of Guilin rice noodles are made of? It turned out that Ying Zheng, the king of Qin, sent Tu Sui to lead 500,000 troops to South Vietnam in order to unify China, and then sent Shilu to lead migrant workers to dig lingqu to communicate with Xiangjiang River and Lijiang River to solve traffic problems. The ethnic minorities in South Vietnam were brave and tenacious and refused to obey the king of Qin. Qin Jun couldn't get rid of his armor for three years, and his weapon never left his hand, which showed the fierce fighting. Because South Vietnam is located in the mountainous area, the traffic is inconvenient, Qin Jun is not acclimatized, and the food supply is difficult. A large number of soldiers often go hungry and get sick. These northwest soldiers were born to eat wheat flour and grew up. Northwest Lamian Noodles, Daoxiao Noodles, mutton chop suey soup with steamed buns are all their delicacies. Now they are far away from their homeland, fighting in the south and fighting in the north. The mountains are high and the water is deep, so food can't be shipped out. It is impossible for people to March on an empty stomach and fight, so they have to levy grain on the spot to solve the most important problem of grain.

But the south is rich in rice, but it doesn't grow wheat. This is called one side of the soil and water to support one side.

How to turn rice into wheat flour for Qin Jun soldiers to accept, Shilu gave the task to the army chef to complete. According to the principle of making flour in the northwest, the chef first expands the rice, grinds it into rice slurry, drains the water and kneads it into dough. Then steam the dough until it is half cooked, then knead it in a mortar for a while, and finally squeeze out the vermicelli by manpower and throw it directly into a boiling pot for cooking. The dough does not come out of the pot, but the rice flour dough goes out of the pot, which makes the squeezed vermicelli more powerful. It is said that Guilin rice noodles will not break when hung from the second floor in the old days, and its strength can be imagined. Langzhong, Qin Jun, used local Chinese herbal medicines to make an epidemic prevention medicine soup for soldiers to take, thus solving the problem of acclimatization. For health care and because of the tension of war, soldiers often eat rice noodles and medicine soup together in three bites. Over time, the prototype of Guilin rice noodle brine was gradually formed. After the improvement and processing of rice noodle master, it became Guilin rice noodle brine with unique flavor.

Why can salt water treat "acclimatized" diseases? It turns out that Guilin rice noodle brine is made of many herbs and spices, such as tsaoko, fennel, pepper, dried tangerine peel, betel nut, cinnamon, clove, cassia twig, pepper, fragrant leaves, licorice, galangal and star anise. All these herbs are specially used to treat wrist and abdominal pain, indigestion, vomiting and diarrhea. No wonder the elderly and longevity people in Guilin have a hobby of eating rice noodles.

After Qin Shihuang unified the south, in Jian 'an County (the predecessor of Guilin) in the sixth year of Han Dynasty, a large number of northern immigrants stayed in Guilin, including descendants of historical celebrities such as Zhuge Liang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin and Zhao Kuangyin. These northern immigrants came to Guilin and called rice noodles "rice noodles" until Guilin was evacuated during the Anti-Japanese War.

So Guilin rice noodles have been produced since the Qin Dynasty. That is to say, Guilin people have been eating rice noodles for 2300 years.

4. The Historical Story of Hutou Rice Noodles In the 21st year of Emperor Kangxi of Qing Dynasty (1682), Emperor Michelle Ye of Qing Dynasty decided to celebrate Christmas early on his 29th birthday because he put down the "San Francisco Rebellion".

The trotters sent the news to Anxi, and Li Guangdi and his cousin and uncle Li discussed how to add luster to "Shengping". At that time, the mountains and rivers in Hutou Mountain were high and the forests were dangerous, and there were also many cottage kings. The life of the people is extremely difficult, and there is nothing to congratulate. When Li Guangdi was a child, he was captured by Lin Risheng, king of Yongchun Mao ding cun, and saved by Dehui monk of Dongyue Temple in Anxi County. Before returning home, Li Guangdi studied gouache at Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made by Tiger Head Spring have a flexible and delicate taste. It is better to make gouache into thick strips, then dry them and take them to North Korea, and then perform them in public. Cousins and uncles all say it's so good, but northerners like to eat dry food, so it's difficult for the court to make watertight soup. It is suggested to bring shredded bamboo shoots and mushrooms to the lake head for frying, which will have a more distinctive taste.

In this way, Li Guangdi turned tiger-headed rice noodles into tributes. He fried shredded pork, shrimps and mushrooms, fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate. It turned out to be a Quanzhou local specialty food for ministers, academicians and heroes in Emperor Kangxi's "Shengping Yan Jia".

5. The history of Xiangxi rice noodle Xiangxi rice noodle is different from southern Xiangxi rice noodle, and it is a must among all kinds of Xiangxi specialty snacks! Xiangxi rice noodles take selenium-enriched rice as raw material, and the vermicelli is very strong, and its nutrition and taste are unique in the rice noodle industry. Rice noodles or rice noodles spread in some areas, rice noodles in other parts of the south are mostly thin noodles and rich in soup, while rice noodles in Xiangxi are the opposite. The vermicelli is thick, and there is little soup, but it tastes delicious and smooth, and it is chewy. Xiangxi rice noodles are flavored with soups made of various "whistles" (dialects). There are many kinds of "whistles", such as shredded pork with fungus, ribs, beef, tripe, mutton and braised pork, which is a major feature of Xiangxi rice noodles. [ 1]

production process

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The production process of rice flour is simple. First boil a pot of boiling water, put the rice noodles in the pot for one to three minutes, scoop them up with a colander, put them in a bowl, then add oil, soy sauce, vinegar, a little salt, monosodium glutamate, pepper, pepper and other ingredients in turn, and finally pour in a spoonful of "whistle", sprinkle with chopped green onion and serve with special pepper. The sour eaters of Miao people usually pour a spoonful of special sour soup on the rice noodles, which is hot and sour and smooth, with a strong taste but not greasy, and a bowl of delicious rice noodles is ready. In addition, the store is more considerate, and each table has a variety of side dishes such as green pepper, garlic, sauerkraut, diced radish, and secret hot and sour melon seeds, which makes diners love it. It can be said that although the world is big, this rice noodle is unique. Xiangxi people have a soft spot for rice noodles. Regardless of adults and children, breakfast is usually a bowl of rice noodles every day. If they are away on business, they will always miss the rice noodles at home for a long time.

6. The historical abbreviation of Guilin rice noodles has been completed. Accompanied by Prime Minister Lisi, Qin Shihuang toured Guilin landscape incognito.

Qin Shihuang had a hobby, and he loved to drink carp and fish belly wine. When I came to Lijiang River, I saw, Wow, the carp in Lijiang River can be caught by hand, so Qin Shihuang asked the boatman to get a lot of fish quickly and gave a lot of money.

I wonder how many carp it takes to fry a bowl of rice. Qin Shihuang stayed in the upper reaches of Lijiang River for half a month and killed thousands of carp. I was so anxious that Magikarp jumped around the Lijiang River and vowed to turn Qin Shihuang's cruise ship over and let him die! Knowing the warning, Hebo said, "We should not mess around with the emperor's affairs. You have to find another way quickly. " .

Magikarp used his quick wits to make fish whiskers (rice noodles) and fish bellies (powder) from rice. Qin Shihuang ate it and was amazed. From then on, Guilin rice noodles asked the world.